As many of you know, Paul is always game for preserving. He has made oodles of jams over the years and recently he has been tempted by the savory route. A couple of weeks ago, he whipped up a batch of pickles and I thought I'd share the easy recipe with you. A favorite book of Paul's, the urban homestead is filled with all sorts of practical tips for greener, simpler living. Their pickle recipe is one that uses traditional lacto-fermentation - no vinegar is needed, just salt water. Before canning or freezing, lacto-fermentation was a means of preserving the vegetable harvest.

Last week was an amazingly vibrant and particularly food-obsessed week here in Berkeley as Chez Panisse celebrated it's 40th birthday. There were endless fun and delicious events to raise money for the Edible Schoolyard Project and Eating for Education. At the Berkeley Art Museum, farmers, bakers, kids, and beekeepers set up demonstrations and shared a love of food. Teens from Oakland-based Obugs taught pickle making and they used the lacto-fermentation technique Paul had just learned. I smiled at this coincidence and my kids eagerly make their own custom batches of pickles.

Pack washed cucumbers into a very clean quart-sized jar. Add seasoning to your liking... a few peeled garlic cloves, some black peppercorns, and some sprigs of dill. You can also use a bit of grape leaf in the jar (a tip from Obugs) to keep the cucumber crunchier.

Pour salty water over the cucumbers until the jar is nearly full. Leave a quarter inch of breathing room before you put on the lid.

Place your jar of pickles in a dark place (not the fridge) and let the fermenting begin. Obugs recommended loosening the jar's lid every morning and tightening it back up every night. My boy Otis really liked this idea and has started to call his jar of pickles his "pet." Maybe I need to get my kid a dog!

After a few days, taste your pickles and see if they are ready to eat. Pickling can take anywhere from 3 days to 2 weeks.

Once your pickles are done, place jar in the fridge to prolong the life.

31 comments:

We love cucumber pickles too - have about 35 jars right now at home. I do use vinegar though (but minimal amount) and go through the water bath canning process. Your method is interesting! I will try it to see how it tastes in comparison.

I made dill pickles for the 1st time last year and loved it. I have quite a few books around this topic, however the urban homestead is new to me and on my list. This is a must make recipe. Love your photos!!

Hey M., It really is an easy recipe and very customizable, too. I am a Canon girl - I usually use a 5DMarkII but mine got moldy inside after being in Bali. So my baby is being repaired. Now I am using a 7D and usually my beloved 50mm 1.4 lens. Did you come to do any Chez Panisse b-day activities? -E

Those jars of pickles are beautifully inspiring. How interesting that you don't put them in the fridge right after jarring them. I would have thought otherwise. But good to know, especially for someone like me who tends to be a can-o-phobe! ;)

E,This is too funny as I was going to post a pickle recipe for those who can. Love the pictures. This is so simple I have to try this. Talk about the same wave length, but you always beat me to it. I am really starting to get into fermentation as it is so good for you too.

FamilySpice, So cool that you did this technique as well and I'm so happy to hear it worked out! I am such a fan of these simple traditional ways of preserving. It's amazing how easy delicious things can be.

Hey Lisa,This is a fun recipe for total novices. Yes,the temp of your house will make a big difference. The warmer the ambient temp, the quicker the fermentation. You may be done after just a couple of days.Let me know how it goes!Erin

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